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Nutrition: per serving

  • kcal0
  • fat6g
  • saturates1g
  • carbs3g
  • sugars2g
  • fibre1g
  • protein5g
  • salt1.06g
    low
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Method

  • step 1

    Heat the oil in a wok and stir-fry the carrot and mushrooms for 2 mins until just starting to soften. Add the beansprouts, onions, ginger and garlic and stir-fry for another 1-2 mins or until the beansprouts are starting to turn transparent. Season with the soy sauce and set aside. Can be made up to 4 hrs ahead.

  • step 2

    Heat a medium frying pan, add a little oil, then tip out the excess. Pour in a little of the egg and swirl around the pan to make a thin, even layer. Fry for 30 secs or until the edges turn golden, then flip over with a palette knife for another 10 secs. Slide out onto greaseproof paper and repeat until you have made six pancakes. Can be made up to a day ahead.

  • step 3

    Cut each pancake in half. Spoon a little of the veg mix in the centre of the half-moon of pancake and roll up, tucking in the edges. Steam briefly to heat the rolls just before serving or microwave on High for 30 secs.

Recipe from Good Food magazine, February 2007

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Comments, questions and tips (12)

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Overall rating

A star rating of 4.3 out of 5.8 ratings

sarah1471

A star rating of 4 out of 5.

Made these yesterday, followed the recipe except I added a chilli to the filling as I like my spicy food, it did work out well, they were really tasty and made a nice change from the usual side dish I would make with Chinese food, will be making again.

yumminesss

Does anyone know how many rolls per person, the nutritional info is based on?

morethan66

Mmmm these sound interesting, I must try next time I make a chinese

abrown85

A star rating of 5 out of 5.

These are really delicious! i made a whole batch but they didn't last long!

aspiringamateurchef

Excellent very tasty recipe.

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